Latest news in the food and nutraceutical industry

11 Mar 2026

The EU's olive oil market is highly regulated to ensure quality, safety, and traceability – but a recent audit found control system gaps that need improving.

9 Mar 2026

Mondelēz International will need to make successful products with plant-based ingredients if it is to meet its long-term climate commitments, it says.

6 Mar 2026

EFSA scientists will investigate the health risks of microplastics by 2027 – but what should food brands do in the meantime?

5 Mar 2026

British retailer Marks and Spencer has introduced 12 new products to its 'Only … Ingredients' range, as brands are advised to focus on “transparent communication”.

4 Mar 2026

Innovative sustainable animal products and plant-based alternatives can plug health and environmental concerns – but consumer willingness to pay for these products remains variable, finds an EU-funded study.

27 Feb 2026

For healthy indulgent products, messaging around enjoyment resonates more strongly than “guilt-free”, according to a study by EIT Food.

26 Feb 2026

The European Commission will tighten controls on food and feed imports and may extend France's ban on products containing prohibited pesticides.

25 Feb 2026

Dogs fed on premium, meat-rich pet food can have bigger dietary carbon footprints than their owners – but using by-products is a “highly relevant” solution for brands.

24 Feb 2026

Herbs, spices, and white powders are highly at risk of food fraud – but the industry is embracing food fingerprinting coupled with artificial intelligence to fight it.

19 Feb 2026

Food and drink products in Canada must now carry warning labels for high saturated fat, sugar, and sodium content – a move designed to help consumers make more informed purchasing decisions.

9 Feb 2026

Using AI to manage digital energy consumption in factories is the latest strategy in manufacturers’ toolbox for sustainable operations and efficient energy use.

5 Feb 2026

Global food supply chains must adapt procurement strategies to remain resilient and sustainable, according to a World Economic Forum paper.